Maple Oat Pecan Scones Recipe

These easy to make Maple Oat Pecan Scones are filled with a delicious maple flavor, wholesome oats, and crunchy pecans. Topped with a maple glaze and more pecans, this scone recipe is perfect for breakfast or an afternoon snack. Maple nut scones are perfect to pair with a cup of coffee or tea, adding a touch of homemade goodness to your daily routine.

My Maple Oat Pecan Scones recipe is one of my favorites to make that gets me over the craving for a maple nut Danish from my local bakery. I’m glad the bakery is on the other side of the town or I would be in there daily. This scone recipe is also very similar to the Starbucks Maple Oat Scone but making them at home is so much better and easier.

If your experience with making or eating scones is that they turn out dry and too crumbly, I have the secret to making them tender and flaky. If you love scones, you will love this recipe and these Banana Bread Pecan Scones or Lemon Blueberry Scones.  

Maple Oat Pecan Scones

This really is the best maple scone recipe and they make the perfect Fall treat that can be enjoyed all year, in my opinion. The icing on the scone is filled with maple flavor and pecans with a hint of coffee. Using oats adds to the heartiness of the scone without feeling heavy and the sweetness of the icing gives the dessert for breakfast treat we all need sometimes.

What are scones?

Scones are a biscuit-like cake made from flour, fat, and milk and sometimes having added fruit. They can be sweet or savory. We love this savory ham and cheese scone with chives.

What is the secret of making good scones?

Freeze your butter

Cold butter is the secret of making perfect scones. In fact, freezing the butter and grating it into the dry ingredients is my preferred method. I keep a couple of sticks of butter in the freezer at all times. I use a box grater to shred the butter but you can use a food processor, too. Using cold butter is okay but you will want to use a pastry cutter and not your hands. The trick is to not let the butter get warm. This trick works with making biscuits and pie crusts, too.

So, the secret to flaky, tender, and moist scones is to make sure you use cold butter (and other dairy products used).  Using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a flaky end result. A perfect scone. 

Measure the flour correctly

When you’re measuring the flour, use a spoon to lightly fill your measuring cup. You don’t want to scoop the flour in or pack it in the measuring cup. Doing so will give you more flour than you need and also could turn out a dry scone.

How do you get fluffy scones?

Check expiration dates

Make sure your raising agent (baking powder or baking soda) is fresh and not expired. Also, having your oven preheated before you place the scones in to bake will help them rise better.

Don’t over-mix the dough

Don’t overwork the dough when you are mixing it or patting it out to cut. This will make the dough tough and also will warm that butter up and then the scones will not be as fluffy as you want and could also turn out dry.

Can I freeze scones?

If you want to freeze the maple scones, it is recommended to freeze the scones before baking. The dough can be frozen for up to 3 months. Pat out the dough and cut into wedges as directed in the recipe. Then place the unbaked scones on a baking sheet and set it in the freezer. Once frozen, place scones in a resealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.)

To freeze them after baking, cool the scones completely and store them in an airtight container separating layers with parchment paper or foil. Before serving, remove the maple pecan scones from the container and let them come to room temperature.

Can I use quick-cooking oats or instant oats instead of old-fashioned oats?

Quick cooking or instant oats won’t work as well in this recipe because the texture is much finer and they tend to absorb liquid more quickly. Old-fashioned rolled oats provide a heartier texture and add a nice chewiness to the maple oat nut scones.

More Scone Recipes to Enjoy

• Candied Ginger Orange Scones
• Lemon Lavender Scones
• Chocolate Chip Scones
• Strawberry Shortcake Scones
• Pumpkin Spice Glazed Scones

💡Explore my favorite Baking Essentials (Amazon affiliate link)

Recommended Equipment

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• large mixing bowl
• medium mixing bowl
• measuring cups and spoons
• wooden spoon
• box grater or food processor
• pizza cutter or sharp knife
• baking sheet
• silicone baking mat
• wire cooling rack

Ingredients

• 2 ¾ cups flour
• ½  cup old fashioned oats, ground in a food processor (or blender)
• ⅓ cup sugar
• 2 tablespoons baking powder
• ¼ teaspoon salt
• 1 cup VERY COLD OR FROZEN butter (2 sticks), grated
• ½ cup pecans finely chopped
• ¾  cups cold heavy cream more if needed
• 1 egg
• 1 teaspoon maple extract

For the Glaze:

• 5 cups powdered sugar
• ¼  cup milk I used 1% but whole works well
• 2 tablespoons melted butter
• 2 tablespoons strong coffee
• 2 teaspoons maple extract
• finely chopped pecans for garnish

Directions

Preheat oven to 350 degrees. Line a baking sheet with a silicon baking sheet or with parchment paper. Using a blender or food processor, finely blend the oats and measure out ½ cup. In a large mixing bowl, combine the flour, finely ground oats, baking powder, sugar, salt, and pecans.

Grate your frozen butter using a box grater or food processor. Add the grated butter to the dry ingredients and toss it lightly to mix with a wooden spoon.

In a medium mixing bowl, combine the heavy cream, egg, and maple extract and whisk together. Pour the wet ingredients into the flour mixture. Gently combine to form a dough but do not over mix. It isn’t going to be a smooth dough. Place dough on a lightly floured surface.

Pat out the dough with your hands into a circle about 7 inches around and about 3/4 inch thick. Using a pizza cutter or a sharp knife, cut the dough into 8 equal wedges.

Place each wedge onto your prepared baking sheet.  I used a silicon baking mat but parchment paper works great.

Bake for 20-24 minutes, or until poufy and set. They will be just barely golden. You won’t see that much color on the tops of the scones. The bottoms will be lightly browned. Remove from the oven and allow to cool completely before glazing.

Let the baked scones cool on the baking sheet for a few minutes before removing a wire rack. As they cool, prepare the Maple glaze.

Combine all of the glaze ingredients and whisk till smooth and thick, but yet thin enough to pour over the cooled maple oat pecan scones.

Place a few sheets of wax or parchment paper under your wire rack to catch the drips of glaze. Then pour over the glaze and top each scone with chopped pecans. Let sit till the glaze has hardened – if you can wait – I couldn’t!

Printable Recipe Card

2024 Alphabet Challenge – “O”

In creating this post, I am sharing it in the 2024 Alphabet Challenge in which fellow foodies will share recipes with the letters of the alphabet. Twice a month we will bring you two letters – recipes that either start with the letter or the main food in the recipe starts with that letter. Today is the letter “O” and I am sharing my Maple Oat Pecan Scones recipe with you. Here is what the others are sharing. To see all the recipes I have shared in this challenge, go here.

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Firecracker Oatmeal Peanut Butter Blossoms 
• Culinary Cam: How to Shuck Oysters and a Few Serving Ideas 
• Palatable Pastime: Olive Cream Cheese Bites
• A Day in the Life on the Farm: Orange Chili Pulled Pork 
• Jolene’s Recipe Journal: Oreo Mousse Cake
• Magical Ingredients: Oreo Paratha 
•  A Messy Kitchen: Ozark Pudding
• Karen’s Kitchen Stories: Roasted Onion and Asiago Miche 
• Food Lust People Love: Spicy Orange Braised Short Ribs 
• Mayuri’s Jikoni: Whole Orange Cake 

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